Description
A vibrant salad combining crisp cucumbers and tender Chinese cabbage, perfect for warm weather and lighter fare.
Ingredients
Scale
- 1 head of Chinese cabbage, shredded
- 1 cucumber, thinly sliced
- Salt to taste
- Sweet red pepper, sliced
- Olive oil for cooking
- 1 onion, finely chopped
- 1 small spoon of sugar
- Green onion, chopped
- 3 tablespoons of thick yogurt
- 1 small spoon of dried tomatoes, chopped
- 1 small spoon of Italian herbs
- 2 tablespoons of mustard seeds
- 2 tablespoons of apple cider vinegar
- 1 clove of garlic, minced
Instructions
- Combine the shredded Chinese cabbage and sliced cucumber in a large mixing bowl. Sprinkle with salt and let sit for 10 minutes.
- Heat olive oil in a small pan over medium heat. Add chopped onion and sauté until translucent.
- Add the sweet red pepper slices to the pan and cook for another 2-3 minutes.
- Mix the yogurt, sugar, dried tomatoes, Italian herbs, mustard seeds, apple cider vinegar, and minced garlic in another bowl.
- Pour the yogurt mixture over the cabbage and cucumber in the larger bowl. Add sautéed onion and red pepper.
- Toss everything together until well combined.
- Garnish with chopped green onion before serving.
Notes
Consider adding crushed nuts or seeds for extra texture. Allow the salad to chill for an hour to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 3g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg